Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour the white wine over the potatoes and mix until absorbed.

While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minutes. Drain thoroughly. Add the shallots, herbs, and chives to the potatoes.

Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Posted by
Valerie Harrison (bellini)

24 comments:

This is one of my absolutely favorite salads. I'm glad to have Laurie Calder's recipe. I miss her television show, but we still enjoy the re-runs. I always leaned something from every episode. Such a refreshing treat from the "game" food shows. Sam

This reminds me of the way my mum prepares potato salad, she uses vinegar as well. Yet the recipe is slightly different, in fact I've never cooked the shallots in red wine vinegar. It must taste great.

I see from the comments above that I am not the only Laura Calder fan. I wish they'd bring this kind of show back. The salad looks so beautiful Val. The peonies as well, mine are gone already. It was fun to go to the market together.

I love Laura Calder. I made her apple tart and it is probably the best thing I have ever made. I make potato salad much like this but have not used tarragon. I can't wait to give this a try. Your blog has some yummy food here.

Search This Blog

"Be yourself, everyone else is taken."

INDEX

Relax

My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.